Basic Flaky Pie Crust

A terrific pie crust recipe never goes out of season, especially one like this, which can be filled with any kind of fruit. Before the holiday rush hits, make several and freeze them. Covered in plastic wrap (and placed in a freezer-safe bag, if you prefer), they'll keep up to two months.

Oct 15, 2011

Iain Bagwell/Woman's Day

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Yields:
1

Prep Time:
0
hours
30
mins

Total Time:
1
hour
30
mins

Ingredients

1 1/4
c.
all-purpose flour

1
tbsp.
sugar

1/2
tsp.
kosher salt

1/2
c.
cold unsalted butter

1
tbsp.
white vinegar

1
tbsp.
ice-cold water

Directions

In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse crumbs.

Add the vinegar and 1 Tbsp of the cold water, pulsing until the dough is crumbly but holds together when squeezed (if necessary, add the remaining water, 1 tsp at a time). Do not overmix.

Transfer the dough to a piece of plastic wrap and shape into a 1-in.-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.

On a lightly floured surface, roll the disk of dough into a 12-in. circle.

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